Roasted Radish & Chicken Sheet Pan (Printable)

Juicy chicken thighs with caramelized potatoes and sweet roasted radishes finished with zesty lemon on one pan.

# What You'll Need:

→ Proteins

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables

02 - 1 lb radishes, trimmed and halved
03 - 1 lb baby potatoes, halved
04 - 1 medium red onion, cut into wedges

→ Marinade & Seasonings

05 - 3 tbsp olive oil
06 - 1 tsp garlic powder
07 - 1 tsp smoked paprika
08 - 1 tsp dried thyme
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper

→ Finish

11 - 1 lemon, zested and juiced
12 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - Whisk together olive oil, garlic powder, smoked paprika, thyme, salt, and pepper in a large bowl.
03 - Add chicken thighs to the marinade bowl and toss to coat thoroughly. Remove and set aside.
04 - Add radishes, potatoes, and red onion to the remaining marinade. Toss well to coat evenly.
05 - Spread vegetables evenly on the prepared baking sheet. Nestle chicken thighs, skin side up, among the vegetables.
06 - Roast for 30-35 minutes until chicken reaches internal temperature of 165°F and vegetables are tender and golden.
07 - Remove from oven. Drizzle with lemon juice and sprinkle with lemon zest and fresh parsley.
08 - Serve hot, spooning pan juices over the chicken and vegetables for maximum flavor.

# Expert Tips:

01 -
  • The radishes transform into these sweet, tender bites that even radish skeptics love
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor
  • That lemon finish at the end wakes up the whole dish and makes it taste restaurant worthy
02 -
  • Dont crowd the pan too much or the vegetables will steam instead of roast, and you want those caramelized edges
  • Let the chicken rest for just a few minutes before serving so all those juices stay put instead of running all over your cutting board
  • The radishes shrink quite a bit in the oven, so dont worry if the pan looks overflowing at first
03 -
  • Pat the chicken skin really dry before tossing it in the marinade for the crispiest results
  • Use a rimmed baking sheet because those rendered chicken juices will try to escape otherwise
  • Room temperature vegetables roast more evenly, so try to take them out of the fridge about 20 minutes before cooking
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